Moroccan cuisine is globally recognized for its richness in flavors, aromas, and colors. The foundation of Moroccan gastronomy includes fresh ingredients, aromatic spices, and a combination of sweet and savory. Moroccan cuisine reflects the historical and cultural influences of Berbers, Arabs, Andalusians, and the French.
Perhaps the most famous Moroccan dish is tagine, named after the conical pot in which it is slowly stewed. This dish combines meat (most commonly beef, lamb, chicken, or fish), vegetables, fruits, and a wide range of spices. Tagine can also be sweet and sour, thanks to the addition of dried fruit such as plums or raisins. The combination of beef with plums is exquisite. Couscous is another traditional dish made of tiny grains of semolina wheat. Couscous is served with various types of vegetables, meat, or fish.
Other popular dishes include harira, a rich and hearty Moroccan soup often served during Ramadan to break the fast. Harira may contain meat, red lentils, chickpeas, tomatoes, and a range of spices. Bissara is a thick bean soup or puree traditionally served for breakfast in the colder months. Bissara is highly nutritious and is often flavored with olive oil, garlic, and spices. In Morocco, it is commonly served with bread.
Pastilla is one of the most refined dishes in Moroccan cuisine. This sweet and savory pie is traditionally made with layers of thin pastry filled with finely spiced poultry meat, originally using pigeon meat. It is sprinkled with sugar and cinnamon, giving it an interesting sweet and savory taste. Zaalouk is a popular Moroccan salad made from roasted eggplants. The eggplants are roasted until soft, then mashed and mixed with olive oil, garlic, tomatoes, spices, and often chili. Zaalouk can be served warm or cold and is excellent as an appetizer or as a complement to main dishes.
I must not forget about Moroccan mint tea. It is not just a drink but also an important part of Moroccan culture. Moroccan tea is a strong green tea with fresh mint, traditionally very sweet.
(The article is in progress, it will be expanded.)